Recipes

Strawberry Balsamic Cheesecake

 2nd Annual Liquid Gold Recipe Contest Charlottetown submitted by Alicia

Strawberry Coulis

300g Frozen Strawberries
60ml Lemon Juice
30ml* Sugar
*Sugar may need to be
adjusted depending on
sweetness of berries

1. Put all ingredients in a pot and simmer until thick.
2. Puree in a blender and put in a squeeze bottle.

Balsamic Reduction

90ml Traditional Balsamic Vinegar

1. Gently reduce by half in a small pot and
transfer into a squeeze bottle.

Filling

125ml Heavy Cream
15ml Granulated Sugar
450g Cream Cheese
60ml Honey
250ml Confectioner’s Sugar
60ml Sour Cream
60ml Lemon Juice

1. Whip cream and add granulated sugar.
2. In a mixer, soften and blend cream cheese
with remaining ingredients.
3. Adjust lemon juice to taste.
4. Fold whipped cream into cream cheese
mixture.
5. Fill cooled tart shells and let stand in fridge.

Shortcrust

300g Pastry Flour
2ml Salt
130ml Basil Olive Oil
90ml Cold Water
1 Egg Yolk


1. Sift together flour and salt.
2. Gently blend in olive oil making a crumb
consistency.
3. Add cold water and form a ball.
4. Knead gently with a dough scraper making
sure not to handle with hands.
5. Divide dough into 6 equal parts, wrap in
plastic wrap and chill for 30 min.
6. Roll out and place in oiled tart tins.
7. Brush with egg yolk and poke bottoms with a
fork. Bake in a preheated oven at 375° F for 13-
15 min.

Blood Orange Custard Trifle with PEI Cranberries

2nd Annual Liquid Gold Charlottetown Recipe Contest Submission by Kelly Thickett

Get all ingredients ready first and assemble at the end.

For the custard: 

1 cup milk (use cream for richer custard) 

6 tbsp sugar 

3 tbsp cornstarch 

2 egg yolks (keep the egg whites covered in the fridge up to two weeks) 

½ tsp salt 

2 tbsp Liquid Gold blood orange olive oil 

1. Make an ice water bath by placing ice and water in a bowl and placing another bowl on top. 

2. Slowly bring milk to a boil on medium heat in a saucepan, stir frequently. 

3. Mix the next 4 ingredients in a bowl. 

4. Once just boiled, whisk about half the milk into the yolk mixture.  

5. Add the yolk mixture the remainder of the milk in the saucepan, lower heat and keep whisking until thickened to desired consistency. 

6. Remove from heat and whisk in oil, then pour through fine-mesh sieve into the ice-water bowl. Taste, cover and keep refrigerated until later use.

For the Cranberries:

1 cup PEI cranberries

1 ¼ cup red wine (or port or sherry)

¼ cup sugar

½ tsp pumpkin pie spice

1. Heat above ingredients over medium-low heat until cranberries soft. Stir occasionally.

2. Taste. Keep cranberries and liquid for trifle.

For the cake and whipping cream:

Prepare or buy your favorite dense, sponge cake (or muffins or any cake)

Prepare or buy your preferred whipping cream

For the trifle:

In a glass bowl to be able to see the layers, assemble (from the bottom):

-          cake layer (1/2)

-          cranberries with liquid (1/2), to soak the cake

-          an orange or mandarin slices layer (optional), half

-          add the custard (1/2)

-          whipping cream (1/2)

-          repeat layers for double-decker trifle

-          choose toppings

Dark Chocolate-Blood Orange Cake with Blood Orange Ganache

Chef Rachel Bradley

Toasted Almond & Lemon Cake with Strawberry Preserves

Almond-Lemon  Cake
1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 and adjust the rack to the middle of the oven.  Using agrumato lemon olive oil, grease and flour one 9" cake pan.

Combine the eggs, sugar, lemon olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer.  Whisk to thoroughly combine.

Combine the dry ingredients in a separate bowl and whisk to combine.

Add the dry ingredients to the wet ingredients in three batches, whisking after each addition.  Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean.  Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat.  Bring to a simmer.  Simmer for 7 minutes being careful that the contents do not boil over.  Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream  on each slice (optional)

Serves 10

Chef Rachel Bradley

Lemon Thyme Olive Oil Cookies

1 cup granulated sugar
2 Tablespoons lemon zest (about 2 regular-size lemons, save the lemon)
2 1/4 cups all-purpose flour
1 teaspoon baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely minced thyme
2/3 cup Liquid Gold fruity mild-medium Extra Virgin Olive Oil
1 egg
1/4 teaspoon pure almond extract
2 Tablespoon fresh lemon juice

topping
1/2 cup granulated sugar for rolling 

In the bowl of a stand mixer, combine the sugar (1 cup) and lemon zest. Rub the zest into the sugar until it's evenly moistened and aromatic; Set aside to marinate for a few minutes.

In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and thyme; Set aside.

Add the olive oil, egg, almond extract, and lemon juice, to the lemon-sugar mixture. Using the paddle attachment, beat on med-low speed until smooth. (About 3-5 minutes.) Add the dry ingredients and beat on med-low speed until just combined. Switch over to a large rubber spatula and use it to mix in any stray flour streaks. Cover the bowl and refrigerate for at least 3 hours.

Preheat the oven to 375 F. Line cookie sheets with parchment paper.

Place the 1/2 cup of granulated sugar (for rolling) into a large, shallow bowl.

For each cookie, measure out about 2 well-rounded teaspoonfuls. Roll into balls and roll the balls through the bowl of sugar until evenly coated. {Note: Don't worry if the dough is a bit crumbly. If you work the balls of dough long enough with your palms, it will come together.} Place the sugar-coated cookies onto prepared sheets. Use the bottom of a glass or cup to flatten slightly.

Bake for 8-10 minutes. The cookies will have puffed up slightly but will still look pale. (Mine were just right after 8 minutes.) Remove the cookies sheets from the oven and let the cookies rest for about 3 minutes before transferring them to a cooling rack.

Recipe adapted from Mama's Gotta Bake

Orange Shortbread Cookies

 This is a very easy and quick recipe that is sure to please both kids and adults.

 1 c. butter

1/2 c. sugar

2 t. Liquid Gold Orange-Vanilla Balsamic Vinegar  (plus 2 t. for chocolate)

2 c. Flour

1 Orange, zested

1 4 0z. bar dark chocolate, melted

In a bowl, cream butter and sugar until light and fluffy.  Mix in the orange vanilla balsamic vinegar until blended.  Gradually add flour until moistened, then stir in orange zest.  If you add to much flour or just want a little extra orange flavor squeeze some juice from the orange into your dough.

Roll the dough on a floured surface.  Cut the dough with cookie cutters and place on well-greased cookie sheets.  Bake for 10 minutes at 350 degrees.  Cool on wire racks.

While cookies are cooling, melt chocolate in a small bowl in the microwave for 10 seconds or in a double boiler.  Stir and repeat heating in 10 second increments until completely melted then add the balsamic vinegar.  Dip one end of the cookies in the chocolate, then let dry completely.

Strawberries in Balsamic

Ingredients

3 ½ cups strawberries, trimmed, hulled and halved
½ cup Liquid Gold Traditional Balsamic Vinegar
½ cup Liquid Gold Strawberry Balsamic Vinegar
Freshly ground pepper
Basil leaf

Whipped cream
• 500 ml container of whipping cream
• 1 Tbsp brown sugar
• 1 Tbsp Liquid Gold Basil olive oil

Directions

Place balsamic vinegars into a small saucepan and bring to a boil. Continue boiling
over medium-high heat until vinegar has reduced to a syrup, about 20 mins. Set
aside to cool.
About 1 hour before serving, place strawberries in a non-reactive bowl and add
about 3-4 Tbsp balsamic syrup (more or less to what you desire), some fresh ground
black pepper and toss. Cover and toss occasionally, allowing the flavors to develop.
Combine whipping cream, brown sugar and Basil oil and whip till fluffed.
When ready to serve, top with whipped cream and garnish with a small piece of
basil leaf.